Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

23 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	57
Sider (fra-til)	72-79
Antal sider	8
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2016.02.041
Status	Udgivet - 2016

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@article{8688bf3028d94a97a157e0e31e2a59a1,

title = "Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese",

author = "Pedersen, {Thomas B{\ae}k} and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",

year = "2016",

doi = "10.1016/j.idairyj.2016.02.041",

language = "English",

volume = "57",

pages = "72--79",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

AU - Pedersen, Thomas Bæk

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

PY - 2016

Y1 - 2016

U2 - 10.1016/j.idairyj.2016.02.041

DO - 10.1016/j.idairyj.2016.02.041

M3 - Journal article

VL - 57

SP - 72

EP - 79

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -